Serves 4 to 6 

Ingredients:

• 2 cups (half a jar) Monte Bene Garlic Marinara pasta sauce
• ½ cup olive oil
• 2 small Italian egg plants
• 2 summer squash
• 2 beef-stake tomatoes
• 2 red or green bell peppers
• 1 clove garlic, minced
• ½ tsp. salt
• ½ tsp. pepper
• ¼ tsp. oregano
• Large pinch red pepper flakes (optional)

Preparation:

Preheat oven to 350. Slice eggplant, squash, beef-stake tomatoes, and bell peppers into 1/8” rounds. Toss together in a large bowl and add garlic, salt, pepper, oregano, and 2 tablespoons olive oil. Allow to sit for 5 to 10 minutes to let the flavors mingle. Heat another 2 tablespoons olive oil in a medium sauté pan. Cook about 1/3 of the vegetables, tossing gently until slightly browned. Transfer sautéed vegetables to a separate dish and repeat with remaining olive oil and vegetables.

Pour Monte Bene Garlic Marinara pasta sauce onto the bottom of a large casserole dish. Arrange sautéed vegetables over sauce as desired. Bake for 15 to 20 minutes, until sauce is bubbly and vegetables are tender.

Serve with bread and extra sauce as desired.

Serves 6-8

Ingredients:

• 4 medium zucchinis, cut in half lengthwise
• 1 tbsp. olive oil
• 1 lb. loose Italian sausage
• 1 clove garlic, minced
• 1 small onion, chopped
• 2 cups Monte Bene Garlic Marinara pasta sauce
• 1/2 cup Parmesan, finely grated
• 1/2 cup mozzarella, shaved
• 1/2 cup breadcrumbs
• 2 tbsp. chopped fresh parsley
• Salt and pepper to taste

Preparation:

Preheat the oven to 400 degrees. With a spoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a baking dish. Cut the scooped out zucchini flesh into bite sized pieces.

In a medium pan over medium-high heat, cook the Italian sausage for 5 minutes. Add the garlic, onion, chopped zucchini, Monte Bene Garlic Marinara pasta sauce and salt and pepper. Cook until softened, about 5 minutes.

In a medium bowl, mix together the Parmesan, mozzarella, breadcrumbs and parsley.
Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake 20 minutes. Let cook for 5 minutes and serve.

Makes 20 cheesy balls

Ingredients:

• 1 jar Monte Bene Garlic Marinara pasta sauce
• 1 pizza dough recipe
  • 1 package instant yeast
  • 3 ¼ to 3 ¾ cup all-purpose flour
  • 1 1/3 cups very warm water (120 to 130 degrees Fahrenheit)
  • 1/3 cup shortening (gently dissolved in microwave and cooled)
  • 2 tbsp. honey (dissolved in warm water)
  • 1 tsp. salt
• 2 tbsp. butter
• 20 cubes of mozzarella
• ¼ cup Parmesan cheese, grated
• 2 garlic cloves, minced
• 2 tsp. fresh parsley, chopped
• 1 tsp. coarse pepper, freshly ground
• Salt to taste

Preparation:

Preheat the oven to 375 and lightly grease 1 to 2 large baking sheets (there should be enough space for each cheesy ball to have an inch of room on the sheet).  

Combine 2 cups of flour with the instant yeast and salt in a large mixing bowl. Slowly add water and honey mixture, then add shortening, mixing for 1 to 2 minutes or until well blended. Add remaining flour 1/4 cup at a time until a soft dough begins to form. The dough should be slightly sticky. Shape the dough into a ball and place it on a floured surface. Knead the dough for about 4 minutes until it becomes smooth and elastic. Roll the dough into a large ball, then divide it into 20 equal sized pieces (about ½” inch pieces). Flatten the dough onto the baking sheet.

Place a mozzarella cube on each piece of dough and mold the dough around the cheese to form a ball. Press the seam together tightly and then turn the ball seam-side down on the baking sheet. Repeat with remaining cheese and dough.

Cover the dough with a loose sheet of plastic wrap and let rise for about 30 minutes, until puffy.Meanwhile, melt butter in a small saucepan with parsley, garlic cloves, pepper, and salt. Brush this mixture over the dough balls, then sprinkle them evenly with Parmesan. Bake for 20 to 30 minutes, until golden brown and some of the cheese is beginning to ooze out.

While they bake, heat Monte Bene Garlic Marinara pasta sauce.Serve cheesy balls hot with sauce for dipping.

Serves 4 to 6

Ingredients:

• 1 jar Monte Bene Tomato Basil pasta sauce
• 6 oz. bacon
• 1 lb. spaghetti 
• 1 small onion, peeled and minced
• 4 tbsp. extra-virgin olive oil
• 2 cloves garlic, minced
• ½ tsp. black pepper, freshly ground
• 1 large pinch red pepper flakes
• Pecorino Romano cheese, grated
• Fresh basil to garnish

Preparation:

Chop bacon into evenly sized chunks. Add olive oil to a large skillet and place over medium heat. Add the bacon and saute about 4 minutes, until rendering fat and sizzling. Stir in the pepper flakes and black pepper. Add the onion and minced garlic and stir until the onions become soft and the bacon is golden, about 10 minutes (some of the onions should begin to caramelize). Reduce heat to low and add Monte Bene Tomato Basil pasta sauce. Meanwhile, bring a large pot of salted water to a rolling boil. Add the pasta and cook al dente, then drain. Take about 1 cup of the bacon sauce and stir it into the pasta to prevent it from sticking. Plate the pasta and top with remaining sauce. Sprinkle with Pecorino Romano cheese and garnish with basil.

Serves 4 to 6

Ingredients:

• 1 jar Monte Bene Tomato Basil pasta sauce
• 6 tbsp. extra virgin olive oil 
• 1 lb. linguine
• 2 garlic cloves, minced
• 1 tsp. dried crushed red pepper
• 12 ounces cleaned squid
• 1 ¼ cups white wine
• 2 lbs. small little-necked clams, rubbed clean
• 1 10-ounce lobster tail, shelled
• 8 ounces uncooked shrimp, peeled and deveined
• 4 ounces bay scallops
• 3 tbsp. parsley

Preparation:

Slice squid bodies into ½ -inch rings (leave tentacles whole). Slice lobster tail meat into 1-inch cubes. Heat 3 tbsp. extra virgin olive oil in a large saute pan and add garlic and crushed red pepper.  Add squid and saute until just opaque (about 3 minutes). Add white wine and simmer until reduced by half (about 20 minutes). Stir in Monte Bene Tomato Basil pasta sauce, cover, and simmer over low heat for about 40 minutes.  

In another large skillet, bring 1/4 of water to a boil. Add clams and mussels, cover, and simmer on medium heat for about 6 minutes (until shells open). Throw out any clams and mussels that don’t open. Drain shellfish into a colander set over a medium sized bowl to catch the juices from the skillet. Strain those juices into the tomato sauce, using a fine sieve. Allow tomato sauce to thicken by simmering, uncovered, for about 10 minutes.

Add squid, scallops, shrimp, and lobster and simmer for 2 to 3 minutes. Add clams and mussels and simmer for another minute. Stir in remaining olive oil and parsley and add salt and pepper to taste.

As sauce simmers, cook linguine al dente, drain and return to pot. Add about one cup of shellfish sauce to the pasta and toss. This will prevent the pasta from sticking. Plate pasta and top with remaining sauce. Top with fresh basil or extra parsley.

Serves 6

Ingredients:

• 1 jar Monte Bene Vodka pasta sauce
• 2 cups leftover turkey, chopped up or shredded
• 1 lb. spaghetti, cooked al dente
• 8 oz cream cheese
• 2 cups cheddar or mozzarella, shredded
• Salt and pepper to taste 

Preparation:

NOTE: For a little extra fun, you can make this in individual ramekins, but it is not necessary if you only have large casserole dishes.

Preheat oven to 350. Mix the cream cheese into the spaghetti. Place in a greased casserole dish. Add your jar of Monte Bene Vodka pasta sauce and your leftover turkey. Mix well. Pour mozzarella cheese across the top of the spaghetti, distributing evenly. Add salt and pepper and then cover with foil. Bake at 350 degrees for 20 minutes and then remove from oven. Take off foil and then place dish back in the oven, uncovered, and bake for an additional 10 minutes or until cheese and sauce are bubbly. 

Serves 4

 Ingredients:

• 2 cups Monte Bene Spicy Marinara pasta sauce
• 2 cups barbecue sauce
• 1 lb. lean ground beef
• 2 links Italian pork sausage, casing removed
• 1/2 cup onion, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup porcini mushrooms, diced
• 1 clove garlic, minced
• Salt and pepper to taste
• 4 slices fresh mozzarella cheese
• 4 large burger buns

Preparation:

Heat a large sauté pan over medium heat and add beef and Italian sausage, mixing together well. Add onion, bell pepper, mushrooms, garlic, salt and pepper and sauté until meat is fully cooked and vegetables are tender. Stir in Monte Bene Spicy Marinara pasta sauce and barbecue sauce and bring to a low boil. Reduce heat and simmer on low until thickened. Place a slice of mozzarella on each burger bun, add warm sloppy Joe mix, and enjoy!

An easy meal for a Sunday afternoon! 

Serves 4 to 6

Ingredients:

• 1 jar Monte Bene Spicy Marinara pasta sauce
• 1 lb. spaghetti pasta
• ½ cup pitted Kalamata olives
• 2 tbsp. capers, drained
• 2 tsp. anchovy paste
• 2 tsp. dried oregano
• 1/3 cup Pecorino Romano cheese

Preparation:

Cook pasta al dente, drain, and set aside. Take ½ cup of Monte Bene Spicy Marinara pasta sauce and add it to the noodles, coating to prevent sticking. In a medium saute pan, combine remaining pasta sauce, Kalamata olives, capers and anchovy paste. Bring to a quick simmer, stirring continually (about 5 to 10 minutes). Add dried oregano and allow to simmer for a few more minutes. Plate pasta and add remaining sauce. Top with Pecorino Romano cheese and extra olives as desired.

Serves 6 to 8

Ingredients:

• 1 jar Monte Bene Spicy Marinara pasta sauce 
• 2 lbs. ground beef
• 2 cups mushrooms, washed and chopped
• 1 can kidney beans with liquid
• 1/4 cup white wine
• 4 oz. can diced tomatoes
• 1 red bell pepper, chopped
• 1 large onion, chopped
• 2 tbsp. chili powder
• 1 tsp. ground cumin
• 1/2 cup cheddar cheese, shredded 
• 1/4 Parmesan cheese, shredded
• 1/4 cup chives, diced. 

 Preparation:

In a large stock pot, crumble beef over medium heat. Add onion and cook until beef is browned, stirring frequently. Drain if necessary. Add Monte Bene Spicy Marinara pasta sauce, wine, tomatoes, mushrooms, pepper, chili and cumin and bring to a boil. Lower heat, add beans and cover and allow to simmer for 30 minutes, until flavors are well blended. Taste and add extra seasonings as desired. Top with freshly grated cheddar and Parmesan cheeses and fresh chives. 

This fall recipe makes the perfect Game Day meal! 

Serves 4 to 6 

Ingredients:

• 1 jar Monte Bene Tomato Basil pasta sauce
• 6 large eggs
• ½ cup whole milk 
• ¼ tsp. black pepper
• 5 oz. honey ham, chopped
• ¼ cup Pecorino Romano cheese, grated
• Fresh basil, chopped
• Salt to taste

Preparation:

Preheat oven to 375. Lightly grease two mini muffin tins. In a large bowl, mix eggs, milk, pepper and salt until well blended. Add ham, basil, and cheese and stir until well combined. Pour egg mixture into muffin tins, filling to just below the rim. Bake frittatas for about 8 to 10 minutes, until the tops begin to puff. Heat Monte Bene Tomato Basil pasta sauce. Carefully remove frittatas, plate, and serve with a side of pasta sauce for dipping.